Day #4 of Hector’s Big Birthday Tour sees a replica of the final day of Dr. Stan’s Big Birthday Tour in 2018. On that day we also started at Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA) before heading westwards to Ballard and more breweries than we could ever do in a day. That day was Father’s Day in USA, by some cosmic coincidence, today is Mother’s Day.
We arrived this Sunday lunchtime at 13.00. Unlike Friday, the place was busy, eleven diners at five tables. A solo diner was perched at a high table in the window.
Anila, Mein Host, was front of house to greet, she gave us the same table as on Friday, lots of window dressing. The waitress, having recognised us, brought ice-cold tap water immediately. No Sparkling Water therefore required.
Today for Hector – Kerala Goat (Bone-in) ($22.99). As with all Curry at Chili’s, this was to be accompanied by Rice and two Parotta. Spice Level 4 – was once again recorded. For Dr. Stan – Kerala Lamb Masala ($22.99), Spice Level 3.5.
I think Dr. Stan has finally sorted out the difference between Kerala and Karela.
Anila, again kept us company whilst we waited. She also had the other customers to attend to, some – Mothers – perhaps. The wait for our Curry was appropriate.
Kerala Goat on-the-bone
Today, I took better care with the management at the start. The Rice was spread across the plate. A sensible quantity, I knew I could manage this. A whole Green Cardamom was found in the Rice,
The two Parotta were kept well away from the approaching moisture, the Hector shall decide when these get saturated in Masala.
Malabar Parotta – The King of Bread – these were perfect. Light in colour and texture, stretchy, layered, buttery, absorbent, what better Bread is there for dipping?
I noted later that they are on sale from the fridge-freezer. Are those served in house from the same source? If so, how does one reheat them to this level of excellence, Hector’s feeble efforts at Bread making/reheating are described in Hector’s Home Cooking.
Curry Leaves atop, plentiful Meat, sat in a dark brown Thin, Blended Masala. Shorva-esqe, however the Texture of this Masala was markedly different from a Punjabi Shorva.
As was proved towards the end, this Masala had viscosity, once the original dipping frenzy was complete and the thinner elements had been absorbed. A piece of Star Anise was encountered. Whole Spice in the Masala, the Desi box ticked, or at Chili’s should that be – Apna!
I counted eight pieces of Goat as I carefully arranged the Meat on top of the Rice. Even allowing for the Bone content, enough eating here. With Goat, one does not appear to get Sucky Bones as one does with Lamb. Not that the Hector is currently missing Lamb.
After Friday, the Hector was not about to be taken by surprise. The first dip of Parotta had captured enough Masala. The powerful Smokey, South Indian Flavour was revealed instantly. The back of the throat was ready for the blast of Spice. Seasoning is everything, I noted on the menu that one Dish served here has the moniker – Kara. Too many venues across the planet hold back. One does not go out for Curry to be served bland food. Curry must be well Seasoned and served at a Spice Level which does not cause distress, or distort the depth of Flavour that can be achieved.
On sampling the Meat, it was suitably Tender, fibrous, markedly different from Scottish Lamb. This was Goat, Hector.
The – wow! – moment was duly recorded. This Curry had everything, Flavour, Seasoning, a challenging Spice Level, and there there was the joy of the Parotta.
Kerala Lamb Masala
The same Masala, presentation, with a Spice Level a tad lower than the above Curry, and of course, boneless Lamb instead of Goat. Apart from that, a similar experience. Whilst the Hector decanted all of the Goat to leave enough Masala for his dipping frenzy, Dr. Stan left Lamb and Masala for phase #2 of his meal.
Although we said next to nothing whilst we ate, our pleasure was communicated. We have had numerous Curry experiences together, we both recognise top quality when set before us.
Once again, to manage both Parotta and the Basmati was regarded as quite a feat. Dr. Stan:
Another excellent Curry with tender lamb and flavoursome spices.
There was the matter of payment. Given the ongoing mutual appreciation and promotion of Chili’s South Indian Cuisine and Curry-Heute, hospitality on Friday was deemed to be acceptable Today, the Hector had to part with some Shekels despite Anila’s insistence.
Inverse haggling, Marg would be pleased. Anila insisted on a discount, the Hector topped this up by selecting the top percentage of tip.
The Bill
$49.35 (£36.77)
The Aftermath
There must be another visit to Chili’s, we shall be three on Friday.
Ballard & Bier, here we come.